Our Favorite Strawberry Rhubarb Pie

• 1 pie dough (top and bottom crust)
• 1/2 cup water
• 1 lb rhubarb, cut stalks into 1/2-inch pieces (frozen works well)
• 3/4 cup sugar
• 2 tablespoons almond liqueur
• 5 tablespoons cornstarch
• 2 pints strawberries, quartered (frozen works well)
• 1 egg yolk (mixed with 2T of water)

1. Preheat oven to 375 degrees.
2. Comine the water and sugar in a saucepan (large enough to later add the rhubarb,) and simmer the syrup over low heat for 2-3 minutes.
3. Add the rhubarb pieces.
4. Cook the syrup and rhubarb for 5 minutes.
5. Remove from heat and allow to steep for 20 minutes.
6. Strain out the rhubarb and set aside.
7. Mix the almond liqueur with the cornstarch (add a few drops of water if necessary to remove all lumps) and stir into the cooled syrup which is now a rhubarb color. (If you want it more red add a couple drops of red food coloring.).
8. Place the mixture back on the stove and cook the syrup till thick, about 5-6 minutes.
9. Return the rhubarb to the syrup, add the strawberries and stir to combine.
10. Remove from heat and cool completely for 1 hour.
11. Pour the fruit filling into the pie dish lined with the bottom crust. You can do a plain or lattice crust top.
12. Brush top with egg wash water mix.
13. Bake for 45 minutes. Allow to cool at least 1 hour before serving. This is great served with ice cream.

pie dough, water, rhubarb, sugar, almond liqueur, cornstarch, pints strawberries, egg yolk

Taken from www.food.com/recipe/our-favorite-strawberry-rhubarb-pie-227689 (may not work)